Preheat the oven to 350ºF. Place the potatoes on a baking sheet, drizzle with the olive oil, and bake for 30 minutes, or until tender.

Let cool, then scoop out the insides of the potatoes with a melon baller or spoon and place in a large bowl. Add the vegan mayonnaise, mustard, and kala namak and season with salt and pepper. Stir until well combined.

Fill the potatoes skins with the mixture and garnish with smoked paprika and dill sprigs.

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